Recipes

Ox liver alla veneziana

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Serves 2

Ingredients

Method

  1. In a heavy frying pan, melt 40g of the butter over a medium heat.
  2. Add the onion with the bay leaf and sauté until the onions are pathetically soft and beginning to colour.
  3. Add the vinegar and evaporate completely before adding the wine and stock. Reduce the liquids rapidly until syrupy.
  4. Season and move to a bowl.
  5. Pat the liver dry, cut into wide strips, and season.
  6. Clean the pan and melt the remaining butter over a medium heat.
  7. Fry the liver briskly until coloured on both sides, turning once. It should be just pink within.
  8. Return the onions to the pan and mix together well before stirring in the parsley.
  9. Serve as is or with a little wet polenta.

Shop the ingredients

Valentine Warner is a chef, food writer, business owner and broadcaster, with a deep interest in nature, travel and provincial food. He describes his cooking style as ‘International Grandmother’ and combines his strong sense of storytelling with his infectious love of cookery. Val has a deep respect and understanding of ingredients, both wild and cultivated, and has the instinctive ability to rustle up hearty and wholesome meals from whatever’s available. Val is an avid proponent of native food sources, and finds common ground with Swaledale in their work to deliver top-notch meat, within a truthful, ethical and high welfare framework. Originally a trained portrait painter, Val has also authored 5 cookbooks, managed his own catering company and is a co-owner of Taqueria, a West London Mexican cafe. Val is also a partner in the Hepple Distillery in Northumberland and Holmen Lofoten hotel on arctic Norway’s Lofoten island.